Spaghetti alla Trapanese

by giuseppetaibi on April 29, 2009

in Olive Oil Recipes


Photo by Chef Percaso

This is one of my favorite Sicilian pasta recipes. Trapani is a city on Sicily’s western tip that is famous for its seafood and gourmet sea salt. ¬†As you’ll see, there are only a few ingredients in this dish and the preparation is quite simple, but the outcome is delicious! Serve with a green salad, some warm bread and a dipping plate of Olio Taibi extra virgin olive oil and you’ll be eating just like my family in Montaperto.


  • 4 tbsp Olio Taibi Extra Virgin Olive Oil
  • 4 large tomatoes
  • 4 cloves of garlic
  • 6-12 leaves fresh basil (6 to be chopped and 6 to set aside for garnish)
  • sea salt and pepper to taste
  • 1 lb spaghetti

Cooking Instructions:

Bring a pot of hot water to boil and then turn off heat. Place the fresh tomatoes into hot water for 1-2 minutes (this will make their skins easier to remove). Peel the tomatoes, cut them into quarters and remove the seeds. Dice the skinless and seedless tomatoes into 1/2 inch cubes. Finely chop the garlic and basil and combine into a bowl with the tomatoes. Add olive oil, salt and pepper and marinate for 2-4 hours. In a large pot, boil water for the pasta. Follow the cooking instructions for the spaghetti (always indicated on the box or package), drain, and mix with the marinated sauce. Garnish with a leaf or two of basil. Buon appetito!


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